Parmesan Muffins
Fluffy, cheesy, and irresistibly savory, these Parmesan Muffins are a delightful twist on classic baked goods. Made with a generous cup of grated Parmesan cheese, a hint of freshly chopped parsley, and just the right amount of black pepper, these muffins are bursting with flavor in every bite. Perfectly golden and tender, they come together in just 35 minutes, making them an easy yet elegant option for any occasion. Whether you serve them alongside hearty soups, fresh salads, or comforting pasta dishes, these muffins offer a perfectly balanced savory side. Plus, with the addition of buttermilk and melted butter, they boast a rich, melt-in-your-mouth texture that will leave everyone reaching for seconds. Easy to make, versatile, and packed with bold flavors, Parmesan Muffins are a must-try for savory snack enthusiasts!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Parmesan cheese, grated
- 2 large Eggs
- 1 cups Buttermilk
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 tablespoons Fresh parsley, finely chopped
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until evenly combined.
Stir in the grated Parmesan cheese and chopped parsley, making sure they are evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter until the wet ingredients are thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients, and gently fold the mixture together using a spatula or wooden spoon. Stop mixing as soon as the batter is combined; it’s okay if there are a few small lumps.
Using a spoon or a large cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These Parmesan muffins pair perfectly with soup, salad, or your favorite pasta dish.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1270 mg | 98% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
